Succulent turmeric chicken and potato roast, perfectly seasoned, fragrant and tender with pan juices that don't stop giving in this fall apart tender chicken.
The roast potatoes are crunchy on the outside, soft and fluffy on the inside and this is a recipe you want to save for sure!
This was what we shared for dinner last night and let me tell you that if you're looking for a well flavored roast chicken then this is it!
Not sure what could be better as a mother than when you can rest your feet and have one of your loved ones cook. This turmeric chicken roast is all my daughter and I couldn't be more proud because she delivered a scrumptious Sunday roast.
When I walked into the kitchen I was wowed by the robust color of the marinade/paste that was being brushed all over the chicken. (My daughter for sure). I knew that something wonderful was happening in my kitchen which was confirmed seconds later when someone shouted 'it smells amazing!"
Turmeric Chicken Roast
How To Make This Turmeric Chicken Roast
You will find the full recipe card below and for a more detailed roast chicken recipe you can take a look at this post here.
Chicken - 2 chickens were used here in one large roasting pan. The weight of each was approximately 1.7kg to 2kg respectively.
Potatoes - Potatoes were washed clean, yes we wash the potatoes! I know some recipes where potatoes are used say no need to rinse the potatoes but we all live in different parts of the world and we wash our potatoes.
Moving on, roasting potatoes with the skin on allows you get the natural nutrients from the potato since they are full of fiber, potassium, VB, V6 and iron. If you dose your potatoes in cream, the nutrient value may not apply.
Seasoning and Spices
If you have not visited our online spice shop then this is the time to go spice shopping! We carry a blend of all natural, non irradiated, kosher and halal certified spice range and it couldn't get any better than flavorful spices. For more information click this link here
When you blend our Asian inspired Thai Seasoning blend with our 13 spice - for all your chicken dishes, the results are something amazing in terms of taste, texture, fragrance and flavor. See the full recipe card below.
Tips & Suggestions
The biggest tip for this recipe is to check your oven temperature and make an informed decision. When my daughter makes this chicken roast in her own oven she sets the temperature to 230°C for an hour. In my oven however, she had to set the temperature to 200 for an hour 20 minutes.
The 2nd tip - don't forget to baste halfway through, she basted once or twice through the cooking time.
How To Use Left Overs
Any leftovers can be used in a sandwich, salad, omelet or refried.
Because you already have potatoes in this roast you may want to serve it with something light. Serving it alongside rice or any vegetable is also a great idea. If you really like 'dunking' then go for it with crusty bread pieces because these chicken juices were absolutely irresistible!
- Greek Salad
- Basmati Rice Recipe
- Mediterranean Salad
- Roasted Eggplant
- Cucumber and Onion Salad
- Oven Roasted Butternut
More Chicken Recipes
- Chicken and Mushroom Recipe
- Chicken Roast
- Grilled Chicken Breast
- Herb Chicken Roast
- Oven Baked Chicken and Crunchy Rice Casserole
- Roasted Sticky Chicken and Veggies
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Recipes credits to Ornella Steduto.
Turmeric Chicken & Potato Roast
- 1.7 kg chicken
- 100 grams butter unsalted
- 1 teaspoon salt & pepper
- 1 tablespoon chicken spice
- 1 tablespoon thai spice turmeric based
- 1 cup water
- 1 whole lemon
- 6 potatoes washed, unpeeled and cut lengthwise
- Take the chicken out the fridge 30 minutes before cooking.
- Heat the oven to 200 ° C.
- Pat the chickens dry with a kitchen towel.
- Place the chickens in a large enough roasting oven tray.
- Add the potatoes to a bowl and add the potato ingredients. Rub and coat well. Set aside.
- Season generously with salt and pepper basics Smell & Taste
- Cut the lemon in half and place into the cavity of the chicken. If you like you can add some fresh rosemary with the lemon.
- Use kitchen twine to tie the ends of the legs gently but firmly.
- Tuck or tie the wings. To tuck, simply fold the wing tips back.
- A sprinkle of salt and pepper.
- Use half the pieces of the cubed butter to place randomly on the chicken.
- Add the potatoes to the sides of the tray next to the chicken.
- Pour the water into the pan from the side making sure to not pour over the chicken and potatoes. You can use water, white wine and chicken stock, your preference.
- Roast on the middle rack 200 ° C for 50 minutes. Please take the chicken out halfway through and baste using the pan juices. If you notice that your oven is too hot, drop the temp to 180 ° C.Just before your chicken is ready, add the remaining cubes of butter randomly over the chicken and continue cooking till done. To check for doneness without a thermometer prick the chicken between the thigh and the body with a pointed knife and if the juices run clear the chicken is done. This can be the case between 40 to 50 minutes. Using a thermometer you should insert it into the thickest part of the thigh not touching the bone and it should have a reading of 75 °Celsius
- Rest the chicken for 15 minutes before cutting into it.
- Serve with roasted potatoes and the juices from the pan and side of sliced lemon is optional. Enjoy!